Place cookie mix in a large bowl along with the butter and cream cheese. Cut in the butter and cream cheese using a fork or pastry blender until pea sized and crumbly (do not over-mix!) Reserve 3/4 cup into another bowl. Firmly press 2 heaping tablespoons of the remaining cookie mixture into the bottom of each tin. Press together to form the bottom crust.

In a small bowl mix together the filling ingredients. Place a rounded tablespoon of filling into the center of each bottom crust. Sprinkle with 2 teaspoons of the reserved crumb topping. Bake for 18-20 minutes or until the edges are golden brown. Cool for 20 minutes in the pan then run a knife around the edges and lift.

ENJOY!! It's finally Fall!!

P.S: Be sure to come back in late fall to see what ELSE I make with Betty Crocker Sugar Cookie Mix.... Finally giving out my secret!